Combine the one Tablespoon of olive oil and garlic in a small bowl and mix well. Rub the mixture on the tomato halves, sprinkle them with salt and black pepper, then roast in a 500° F degree oven until they start getting dark, about 15 to 20 minutes. Remove from the oven, let cool to room temperature, then dice.

In the meantime, grill the habaneros over a medium-hot fire until slightly colored - about 2 to 3 minutes. I grill them over the burners of our gas stove. If you don't have a gas stove maybe a candle or two might work. Remove chiles from fire and mince.

Be very careful with this chile as it really burns. Always use latex gloves - medical gloves if you have them, or dish gloves - when working with this pepper. The book suggests washing off any habanero juices that get on your skin with a mild bleach solution. Wash your hands well when you finish, too.

In a medium size bowl, combine the tomatoes, habaneros, ¹/₄ cup of olive oil, lime juice, and cilantro. Mix well.

This salsa will keep, covered and refrigerated, for about 5 to 6 days.